German Chocolate Protein Cupcakes

Prot: 27g, Carbs: 22g, Fat: 12g, Cal: 293

Chocolate whey protein cake topped with a chocolate (whey) ganache, coconut caramel pecan protein frosting, and a delicious Crispy Cluster! German Chocolate Protein Cupcakes! Thanks to the Vitamin Shoppe for sending over the ingredients for this deliciousness!

I used all-natural NutriWhey Belgian Chocolate whey protein in these cupcakes. The protein powder has chocolate curls, which are like chocolate chips already in the batter! The “ganache” layer here is just whey with water, and some extra cacao powder for a little more chocolate umph. And these Crispy Clusters, holy yum! A delicious chocolate crunch for some added flavor and texture.

Head over to VitaminShoppe.com to pick up your ingredients for these delicious German Chocolate Protein Cupcakes!

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German Chocolate Protein Cupcakes

Author: Andréa

Nutrition Information

Serving size: 1 cupcake
Calories: 293

Fat: 12g
Carbohydrates: 22g
Sugar: 14g
Fiber: 3g
Protein: 27g

Prep time: 30 mins

Cook time: 22 mins

Total time: 52 mins

Makes 6 cupcakes.

Ingredients

Cupcake:

1 cup NutriWhey chocolate protein powder (104g)
2 tablespoons coconut flour (14g)
1 teaspoon baking powder (4g)
2 tablespoons cacao powder (11g)
1 cup unsweetened applesauce (222g)

Ganache layer:

½ cup NutriWhey chocolate protein powder (52g)
1 tablespoon cacao powder (6g)
2 tablespoons filtered water (or more, as needed. I used an extra teaspoon.)

Frosting:

½ cup NutriWhey vanilla protein powder (50g)
½ cup NutriWhey chocolate protein powder (52g)
2 scoops Plnt stevia (or to taste)
1 pitted medjool date (24g) soaked in a few tablespoons of filtered water
2 tablespoons filtered water (or as needed)
¼ cup shredded coconut (20g)
¼ cup chopped pecans (27g)

Topping:

1 teaspoon shredded coconut(2g)
Crispy Clusters (11g)

Instructions

Preheat oven to 325F (163C).
Mix cupcake ingredients until well combined.
Spoon into 6 silicone cupcake cups.
Bake for about 22 minutes, or just until firm and a toothpick comes out clean.
Remove from oven, and let cool.
Mix ganache ingredients, starting with 2 tablespoons water. Add more water by the teaspoon, if necessary, to achieve an icing consistency.
Spread a layer of ganache on each cupcake, and set cupcakes in the refrigerator while you make the frosting.
Mash the date in the water in which it was soaked (do not drain the water).
Mix protein powders with stevia, and add the mashed date.
Add an additional 2 tablespoons filtered water, or just as much as needed to get the ingredients to combine as a thick frosting.
Fold in coconut and pecans.
Spoon frosting on top of the cupcakes, and spread with a butter knife or the back of a spoon.
Sprinkle with coconut and top with a Crispy Cluster.
Enjoy! Store in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not recommend other types of protein powder (other than whey) in the cupcake recipe. Casein can be used in the frosting, but you'd need much more liquid. See my Recipe Basics video for examples of what goes wrong when you use the wrong kind of protein powder.